Perception of natural condiments versus ultra-processed ones in Matagalpa, Nicaragua 2024

Abstract

The objective of this research is to compare consumer perceptions of ultra-processed condiments in relation to natural ones, made with garlic and onion peels. To this end, a descriptive research was carried out with a sample of 94 participants, selected through random sampling. The data was collected through surveys and interviews. The main results show that 85% of the participants consider that the natural seasoning based on onion peel and garlic is healthier. In particular, the opinion of consumers towards ultra-processed products was analyzed, mentioning that: “They are very useful, although they can cause long-term damage”, “they are harmful, but we have no options”, “All ultra-processed products harm our health”. and we do not prefer natural for agility”, In addition, 90% of those surveyed would like to try a seasoning made of natural garlic and onion peels.
These findings suggest that consumers are not informed about the ingredients that the condiments they use daily actually have, although it could also be said that they are increasingly inclined towards natural and sustainable options in their eating habits, as long as they are informed about their origin and benefit. It is highlighted that natural condiments are not only perceived as healthier, but also contribute to more sustainable consumption practices. However, it is important to consider that the availability and production cost of these condiments may be limiting to their mass adoption.